Braised Beef Short RIbs
Braised Beef Short Ribs: tender, succulent, fall apart beef that tastes like it came from a fancy restaurant (without the restaurant price)! It’s a one-pot, low and slow beef that looks fancy but is actually really simple. The mashed potatoes soaking up that rich sauce is heaven. If you’ve never made beef short ribs, don’t be intimated. Following these steps will yield amazing results and sure to impress your family and friends!
Servings: 8 servings
Calories: 390kcal
Ingredients
- 3-4 lb beef short ribs
- 2 tablespoon olive or canola oil
- ½ cup all-purpose flour divided
- 1-2 medium carrots chopped
- ½ large onion chopped
- 3 garlic cloves chopped
- 2 tablespoon tomato paste
- ½ bottle dry red wine
- 32 oz beef stock
- Fresh herbs: few sprigs each oregano, rosemary and 1 bay leaf
Instructions
- Preheat the oven to 350ºF.
- Season ribs with salt, pepper, and dredge in ¼ cup flour (shake off excess). Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the ribs on all sides, then remove and set aside.
- Sauté onions, carrots, celery, and garlic 4-6 minutes, or until vegetables are tender. Add ¼ cup flour and tomato paste, cook 1 minute. Pour in wine, beef stock, return the short ribs and any juices to the pan, and top with fresh herbs.
- Bring to a boil, cover, and transfer to the oven. Cook 3 hours. Remove herb stems from the top.
- Serve ribs over mashed potatoes or another side item, and top with gravy.
Video
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 4g | Protein: 27g | Fat: 30g
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